-
Bran
The hard outer covering of kernels of wheat and other grains.
-
Caramelization
The browning of sugars caused by heat.
-
Coagulation
The process by which proteins become firm, usually when heated.
-
Crumb
The interior of a baked item, distinct from the crust.
-
Dough relaxation
A period of rest in the production of yeast dough during which gluten strands become adjusted to their new length and become less tight.
-
Gelatinization
The process by which starch granules absorb water and swell in size.
-
Gliadin
A protein in wheat flour that combines with another protein, glutenin, to form gluten.
-
Gluten
An elastic substance, formed from proteins present in wheat flours, that gives structure and strength to baked goods.
-
Glutenin
A protein in wheat flour that combines with another protein, gliadin, to form gluten.
-
Hydration
The process of absorbing water.
-
Maillard reaction
A chemical reaction that causes the browning of proteins and sugars together when subjected to heat.
-
Mature (dough)
the ideal stage of development for a yeast dough
-
pH
A measure of the acidity (0 - 6.9) or alkalinity (7.1-14) of a substance.
-
Shortening
(1) Any fat used in baking to tenderize the product by shortening gluten strands; (2) A white, tasteless, solid fat formulated for baking or deep frying.
-
Staling
The change in texture and aroma of baked goods due to the loss of moisture by the starch granules.
-
Starch retrogradation
A chemical change of starch molecules that is responsible for staling.
-
Water hardness
the mineral content of water
|
|
